Chicken Pot Pie

Chicken Pot Pie

Ingredients:

• 4 boneless skinless chicken thighs, cubed

• 4 Tbsp unsalted butter, in 1 Tbsp portions

• 1 Tbsp avocado oil

• 1 Tbsp fresh rosemary, chopped

• 2 cups baby bella mushrooms, thinly sliced

• 2 cups carrots, medium dice (~4-5 carrots)

• 2 cups yellow onion, medium dice (1 onion)

• 1 cup celery, medium dice (4 celery stalks)

• 3-4 garlic cloves, minced

• ¼ cup + 1 Tbsp Gluten Free All Purpose Flour (Bob’s Red Mill recommended)

• ¼ cup white wine (sauvignon blanc, pinot grigio)

• 3 cups chicken/vegetable broth/stock

• ½ cup heavy cream

• 1 Tbsp kosher salt

• 2 tsp cracked black pepper

• 1 pack of GoodLove Foods Gluten Free Puff Pastry

• 1 large egg, beaten

Yields: 4 servings

Prep Time: 20-30 minutes

Cook Time: 45-60 minutes

Note:

This can either be prepared in a single 9x9 pan or cast iron, or in individual crocks or ramekins.

Method:

For ease, complete all of the mise en place before you begin cooking anything. Ensure your chicken thighs, broth/stock, and cream are at room temperature before cooking. Thaw the Puff Pastry according to the package instructions.

Melt down one tablespoon of butter with the avocado oil in a large saucepan over medium heat. Begin browning the chicken, seasoning with 1/3 of the kosher salt, ½ the black pepper, and ½ of the rosemary. Let the chicken brown and caramelize, about 3-4 minutes per side. Note that at this point the chicken does not need to be fully cooked as it will simmer in the gravy and bake in the oven.

Remove the chicken and add the sliced mushrooms into the leftover butter and renderings. Let the mushrooms really brown before adding any salt, 5-7 minutes. Add 1/4 of the rosemary, and finish cooking for 2 more minutes before removing. Reserve with the chicken. 

Add two tablespoons of butter into the saucepan, and begin sweating out the carrots, onion, and celery with 1/3 of the kosher salt. Cook these down, tossing occasionally, for about 10 minutes. Add the garlic and remaining ¼ of the rosemary. Cook until fragrant, another 2 minutes. 

For optimal timing of assembly, preheat the oven to 425F now.

Add the remaining butter, and when melted add ¼ cup of the gluten free flour. Mix everything until there is a browned coating on all the vegetables. Add the white wine, and immediately stir to remove the font from the bottom of the saucepan. One cup at a time, add the broth/stock while stirring constantly until a thick gravy is formed. Add the reserved chicken and mushrooms along with their jus back into the gravy, and simmer for 2-3 minutes. Add the remaining salt and  black pepper, and check for additional seasonings. Reduce the heat and carefully stir in the heavy cream until fully incorporated. Turn off the heat and reserve

Take the remaining gluten free flour and dust the Puff Pastry on both sides as well as the rolling surface. Using a rolling pin, roll the puff pastry to your desired thickness and portion accordingly. Assemble the pot pie to your liking, whether that's in a single dish/pan, or in individual ramekins.

Brush the top of the puff pastry with a beaten egg, add a final sprinkle of kosher salt, and cut several tiny slits into the puff pastry to vent the filling.

Bake for 18-20 minutes at 425F until the pastry is puffed and beautifully golden brown. Carefully remove, allow to cool for a few minutes, and serve warm. Enjoy!